Bananas undergo a natural process of ripening that leads to their browning. This change occurs due to ethylene, a plant hormone that bananas continue to produce even after being harvested. Ethylene stimulates the expression of genes associated with polyphenol oxidase (PPO), an enzyme that interacts with oxygen, leading to the breakdown of yellow pigments in the fruit. Additionally, any bruising accelerates the production of ethylene, hastening the browning process.
Researchers have developed a genetically engineered banana that disables the production of PPO. This modification does not interfere with the ripening process but effectively prevents the browning of the banana, allowing it to maintain its visual appeal for a longer duration.
This genetic modification approach has been successfully applied to other fruits as well. For instance, Arctic apples, which were first introduced in the United States in 2017, have undergone similar gene silencing to prevent browning. The suppression of PPO has also been explored in tomatoes, melons, kiwifruits, and mushrooms.
Globally, it is estimated that nearly 50% of bananas are wasted each year. In the UK alone, approximately 1.4 million edible bananas are discarded daily, highlighting a significant issue in food waste management.
Genetically modified bananas can contribute positively to the environment by reducing banana waste, which in turn lowers CO₂ emissions. According to the biotech firm Tropic, responsible for this innovation, the implementation of such bananas could equate to removing 2 million passenger vehicles from the roads annually.
Before approval, genetically engineered crops, including these modified bananas, undergo rigorous safety testing. While regulations vary by country, it is anticipated that bananas silenced for PPO will comply with safety standards akin to those established for Arctic apples.
Currently, the technology for these bananas is in development and undergoing regulatory scrutiny. Their commercial availability will depend on approvals across various countries.
Disabling PPO affects only the appearance of the bananas by delaying browning; it does not alter their taste, texture, or nutritional content.
Q1. Why do bananas turn brown?
Answer: Bananas turn brown due to the production of ethylene, which activates an enzyme called polyphenol oxidase (PPO) that reacts with oxygen, causing browning.
Q2. How do genetically engineered bananas prevent browning?
Answer: Scientists have modified the banana's genes to silence PPO production, allowing the bananas to ripen without turning brown.
Q3. What are the environmental benefits of non-browning bananas?
Answer: Non-browning bananas reduce food waste, lower greenhouse gas emissions, and improve supply chain efficiency, contributing to environmental sustainability.
Q4. Are genetically modified bananas safe to consume?
Answer: Genetically modified bananas undergo rigorous safety tests to ensure they meet regulatory standards, making them safe for consumption.
Q5. What challenges do gene-edited bananas face in the market?
Answer: Gene-edited bananas face regulatory hurdles, consumer perception challenges, and the necessity for market adoption based on approval and demand.
Question 1: What causes bananas to turn brown?
A) Lack of sunlight
B) Production of ethylene
C) High moisture levels
D) Cold temperatures
Correct Answer: B
Question 2: Which enzyme is responsible for the browning of bananas?
A) Amylase
B) Polyphenol oxidase (PPO)
C) Lactase
D) Glucose oxidase
Correct Answer: B
Question 3: What is a benefit of non-browning bananas?
A) Increased sugar content
B) Reduced food waste
C) Enhanced flavor
D) Longer ripening period
Correct Answer: B
Question 4: In which fruit was the same gene-silencing technology applied besides bananas?
A) Oranges
B) Arctic apples
C) Grapes
D) Peaches
Correct Answer: B
Kutos : AI Assistant!
